Slow Cooker Red Beans and Rice

Last Updated on August 26, 2025 by Carrie Korem, FNTP

If you’re craving a warm, comforting, and nourishing meal, this slow cooker red beans and rice recipe is the perfect choice. It’s one of my all-time favorite cozy dinners, and the best part? The slow cooker does most of the work while your home fills with the most delicious aroma.

Red beans and rice is a classic dish rooted in Southern cooking, and making it at home with wholesome ingredients ensures it’s both flavorful and healthy.

Why Soak Beans for Red Beans and Rice?

Before you cook your red beans, I highly recommend soaking them overnight. Beans naturally contain phytic acid—an anti-nutrient that can block your body from absorbing important minerals like copper, magnesium, and iron. Soaking your beans in filtered water with a pinch of baking soda helps reduce phytic acid, making them easier to digest and more nutritious.

This extra step is simple and well worth it if you want your red beans and rice to be both hearty and gut-friendly.

Choosing the Best Sausage

A key flavor in red beans and rice comes from the sausage. I love supporting small farms and get mine from 1915 Farms. But if you don’t have access to a local source, brands like Bilinski’s Organic Sausage or Applegate are great options.

I’m often asked if sausage is a healthy option and the answer is “yes”! Just look at the ingredient list and make sure it’s only made of whole, real meat and organic spices or herbs. You can actually make it yourself if you’d like and then form it into little balls and use in this recipe.

If you can’t find kielbasa, don’t stress—any high-quality organic sausage that you enjoy will add amazing flavor to this dish.

How to Serve Red Beans and Rice

Traditionally, this recipe is served over rice. You can use soaked and cooked brown rice for a classic version. If you’re grain-free or just want a lighter option, try pairing the beans with cauliflower rice or enjoy them on their own as a hearty stew.

Slow Cooker Red Beans and Rice Recipe

Ingredients

• 4 cups dry kidney beans
• Pinch of baking soda
• 1 (25-ounce) jar crushed tomatoes
• 1 tablespoon garlic powder
• 1 tablespoon Celtic sea salt
• 12 ounces kielbasa sausage, cut into ¼-inch coins (or your favorite sausage)

Instructions

1. Place the kidney beans in a large bowl with a pinch of baking soda. Cover with filtered water and let soak overnight at room temperature.
2. The next day, drain and rinse the beans, then add them to your slow cooker.
3. Cover the beans with fresh filtered water. Stir in the crushed tomatoes, garlic powder, sea salt, and sausage.
4. Cover with the lid, set your slow cooker to high, and cook for about 8 hours, or until the beans are tender.
5. Adjust seasonings with extra salt or garlic powder to taste.
6. Serve the red beans and rice over soaked brown rice, cauliflower rice, or enjoy them on their own.

 

This slow cooker red beans and rice recipe is simple, comforting, and perfect for busy weeknights or cozy weekends at home. It’s proof that healthy, home-cooked meals don’t need to be complicated.

Whether you serve it over soaked rice or keep it grain-free, this dish will quickly become a family favorite.

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